The color of this soup looks unappealing, but it really is good.
I had so much zucchini, onions and basil from my garden I had to do something with them before it all went to waste.
Zucchini and Basil Soup with Coconut Milk
1/4 cup of olive oil (I used Tuscan flavored)
3/4 cup diced onions
2 cloves of garlic
1 jalopeno pepper diced (optional)
2 Lbs diced zucchini
1 tsp salt
2 cups water ( I used organic chicken broth, you can used vegetable broth if vegetarian)
1/3 cup packed basil leaves
1/4 c - 1/2 cup coconut milk
Add oil to a pan, sauté onions, garlic and jalopeno until soft.
Add zucchini and salt to the onions, garlic and jalopenos.
saute for 5 minutes.
Add 2 cups of water/broth
cook for 15 minutes until veggies soft.
Let cool and add to a blender and add the basil leaves.
Add 1/4 cup of coconut to start with. Add more to get the right consistency of soup.
Put the blended soup through a strainer.
Enjoy.
